In a Glass Pyrex Bowl, add in 1 1/4 cup of White Sugar, 2 cups of White Vinegar, 2 cups of Hot Water.
Add in 2 pinches of Salt.
Cut 2 Chili Peppers (Optional) in smaller pieces with a Scissor and add in to the pickle brine
Mix well until everything is dissolved.
Taste it to ensure the brine tastes to your liking. If not, add a bit more water to the brine.
How to Make Home-Made Pickled Daikon and Carrots:
Use the Peeler to peel the Daikon and Carrot first.
Use the Madoline Slicer to Julienne the Daikon and Carrot in a Glass Pyrex Bowl.
Add 4 teaspoons of White Sugar and 2 teaspoon of Sea Salt to the Daikon and Carrot.
Mix and Massage with hand for approximately 3 minutes.
Pour the daikon and carrots into a collander and rinse with cold water.
Place the julienned daikon and carrots into a Mason Jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine fully covers the daikon and carrots.
Leave the jar at room temperature to cool before moving the Home-Made Pickled Daikon and Carrots to the fridge. Chill the pickles for a couple of hours before serving for optimal taste.